September 29, 2025 • 6 mins
Allen and RD try Fort Brewery Hell's Half Lager.
Cheers!
#beer #CraftBeer #beerreview #beerpodcast #craftbeerreview #craftbeerpodcast #lager
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Cheers!
#beer #CraftBeer #beerreview #beerpodcast #craftbeerreview #craftbeerpodcast #lager
Become a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
What is going on?
Speaker 2 (00:01):
Everybody? Welcome struck up Beer, quick beer reviews with your
pals on and Rapidad and Rapi Day.
Speaker 1 (00:05):
I'm allen. How's it going?
Speaker 2 (00:06):
It's going? Yeah, this should help a little bit. Today
we have fort Brewery Hell's Half Logger.
Speaker 1 (00:14):
Yeah, look at that ago sow, Fort Worth, Texas.
Speaker 3 (00:17):
Hell's Half Lagger was created as a premium light beer
crafted with a purpose as a portion of all sales
will go towards supporting the Flying Tea Club and as
student athlete ambassadors. Like anybody could even know that we
got the internet? Yeah, well figured we can figure that out.
Hell's Half Lagger's name is a nod to the wild West,
(00:38):
history to Fort Worth and Hell's half Acre.
Speaker 1 (00:41):
Oh.
Speaker 3 (00:42):
It is the town's and state's first craft beer that
supports its local university athletes.
Speaker 1 (00:48):
Four point dude, can you just let me talk seriously?
Speaker 3 (00:53):
Four point six per alcohol by volume eighteen IBus I
ever scored three point six out of one hundred and
ninety ratings.
Speaker 1 (01:00):
This is American loggers. What it is so cool?
Speaker 2 (01:04):
Well, looking forward to it them you think it's purple,
it's like the TCU or something like that.
Speaker 1 (01:09):
It's it's the the n I l tc US N
I l.
Speaker 2 (01:12):
Oh okay, yeah, so to pay the players walk around
money a little little little coin. So by drinking this beer,
we're supporting TCU athletics, cheers things.
Speaker 1 (01:23):
Hell yeah, all right, that is really good. That's that's refreshing.
Speaker 2 (01:33):
Yeah, it's almost almost borderlines on like a light logger,
just how kind of clean it is. But it does
have the little taste on the end, like the light
it's a light beer. Well, you're drinking like a nice
little logger though. It's got that little logger taste, which
is nice.
Speaker 3 (01:44):
It is a logger, That's what I'm keep saying, Like
it's got this Oh it's like a light beer.
Speaker 1 (01:48):
It's like a logger. That's what it is.
Speaker 2 (01:50):
Not all loggers are like beers, and I don't light
beers are loggers.
Speaker 1 (01:52):
But if you listen to the words that I saybody,
listen to you.
Speaker 2 (01:55):
Yeah, look at that. It looks great, great color and
good head on two.
Speaker 1 (01:59):
And that was that was hard.
Speaker 2 (02:00):
I was giving it a go, so, you know, and
it didn't like crazy, didn't blow up, and I was
when I said it down, like we did.
Speaker 1 (02:06):
Let it sit there for a while. You opened it
and you're like you give it that little I.
Speaker 2 (02:10):
Have a little Look, well, all right, stuff goes crazy
when there's no towels around, and I'm we're going tow
for I got I got two back.
Speaker 1 (02:17):
There, okay, so we're not towel for.
Speaker 2 (02:19):
Well, I had to get around to you to get it.
And that just seems like an event so behind so
much doing like some lunges.
Speaker 3 (02:27):
And I know you had a couple too many chilas
today and I could tell, but you can still fit
back there.
Speaker 2 (02:32):
They were so damn good. They were left over one too,
so of course got the chef in the kitchen and
uh they were like enchiladas, like chicken enchiladas with like
green homemade green sauce or whatever. They're quite spicy, but
they were really good also spicy.
Speaker 3 (02:46):
Yeah, yeah, this is pretty delicious.
Speaker 2 (02:49):
Yeah, this is just a beer you crush. Go to Poundtown, man,
have you ever been out there?
Speaker 3 (02:54):
Now?
Speaker 1 (02:54):
Fort Bury?
Speaker 2 (02:55):
Like we need to go to Fort Worth?
Speaker 1 (02:56):
Yeah it's uh, I go tonight. It's a brewery slash
pizza rha.
Speaker 2 (03:01):
Oh I like pizza. Yeah, rick oven then Chicago style
pan and toss.
Speaker 1 (03:09):
Like anybody could even know that I'm a thing.
Speaker 2 (03:13):
Crispy guy but I also like my.
Speaker 1 (03:14):
Class as a pub. So you like cast Roles is
what you're saying.
Speaker 2 (03:21):
There's a place over in Uh, it's hell, it's Aaron Kelton,
but they do Chicago style.
Speaker 1 (03:26):
They do actually do all the styles.
Speaker 2 (03:27):
But man, that's what he got was about that thick
and that was like they brought why did we ordered this?
And they were half they were half off pizzas half off.
Speaker 3 (03:33):
Beers we had when we went to Round Rock one
with the kiddo, we'd stop and grab pizza from somewhere
and I didn't even know what kind of pizza was.
Speaker 1 (03:41):
I was just like, we looked up a pizza.
Speaker 3 (03:43):
Place near where we were going, ordered it to Gozza,
grabbed the cheese pizza right, get it to go and
give it.
Speaker 1 (03:50):
And it's like Chicago style. So it's like this thing
like just caked with sauce, and.
Speaker 2 (03:56):
I like when they can cook it proper to where
you can actually get it out and it's like one piece,
you know, almost like pie.
Speaker 1 (04:01):
But it's also like you have to cut it right too.
Speaker 3 (04:04):
Right.
Speaker 1 (04:05):
Not only do you have to cook it right, but
you have to be able to cut it right.
Speaker 3 (04:07):
Because like sometimes you get them and they don't quite
cut it all the way through, and that's just annoying.
Speaker 2 (04:12):
I think some of those I think a lot of
the reasons, like the bottom gets a little soggy on
those things because like the pepper the meats, right, the
meats just get it all soggy.
Speaker 3 (04:19):
But a little get just with a straw, you know.
Speaker 2 (04:25):
But but yeah, if you get it, like I've noticed
that with like even cheese pizza, it's like, if you
get it with cheese, cheese stays on there. It's a
great piece. But if you do start adding meats and
all that kind of stuff, then it's it's grease and
it's sliding all over the place. I still love a
good pepperoni pizza though. Anyways, Yeah, this is delicious.
Speaker 1 (04:41):
I'm going to finish this off.
Speaker 2 (04:42):
Yeah, that was good.
Speaker 1 (04:47):
That was really good, man, That is tasty.
Speaker 2 (04:49):
That can.
Speaker 1 (04:51):
What did I say?
Speaker 3 (04:52):
They ever score on this? Bad boy?
Speaker 1 (04:53):
Was three point six one.
Speaker 2 (04:55):
It's pretty close, not even close.
Speaker 3 (04:58):
I mean it's out of five, so I was going
to ten. We never look at scores based out of ten.
This was ridiculous.
Speaker 1 (05:06):
I'm I'm made like a three five on this.
Speaker 3 (05:10):
Yeah, I really like it, but it's just it's just
a it is what it is. It's a light logger. Yeah,
it's got some good flavor to it, like crisp. It's
not going to knock your socks off or anything like this.
This is something that you're going to get the job done.
It's going to get the job done. You're gonna take
this to pound town fresh hot.
Speaker 1 (05:25):
Yeah.
Speaker 3 (05:26):
And at four point six percent you can knock back
quite a few of these before you start feeling anything.
Speaker 1 (05:30):
Yeah, I like it. What about you three?
Speaker 2 (05:33):
Because you know what you just you're low scoring everybody
the day, and so I got to bring that average
a little up a little bit more. I like the
colors on the can. Uh. The great is smell good,
taste good, look good. It checks boxes and it's uh
it was. I think it's a really good beer.
Speaker 1 (05:48):
Yeah.
Speaker 3 (05:49):
Yeah, it's fairly new. You know, it's only got two
hundred and twenty four total check in.
Speaker 1 (05:53):
Thanks. So this is something that's a fairly new beer
that they have out there. So I might go out
there this weekend. Okay, you probably won't give me some pizza.
Speaker 3 (06:00):
You're not going to Yeah, So but hey, guys, what
have you guys had this before?
Speaker 1 (06:05):
Do you support TCU athletics like we just did. Yeah,
let us know. College football is right around the corner.
Speaker 2 (06:10):
It is.
Speaker 1 (06:11):
It can taste it.
Speaker 3 (06:13):
It tastes yummy.
Speaker 1 (06:14):
As always, guys on island, I'll talk to you later.
Here's
What is going on?
Speaker 2 (00:01):
Everybody? Welcome struck up Beer, quick beer reviews with your
pals on and Rapidad and Rapi Day.
Speaker 1 (00:05):
I'm allen. How's it going?
Speaker 2 (00:06):
It's going? Yeah, this should help a little bit. Today
we have fort Brewery Hell's Half Logger.
Speaker 1 (00:14):
Yeah, look at that ago sow, Fort Worth, Texas.
Speaker 3 (00:17):
Hell's Half Lagger was created as a premium light beer
crafted with a purpose as a portion of all sales
will go towards supporting the Flying Tea Club and as
student athlete ambassadors. Like anybody could even know that we
got the internet? Yeah, well figured we can figure that out.
Hell's Half Lagger's name is a nod to the wild West,
(00:38):
history to Fort Worth and Hell's half Acre.
Speaker 1 (00:41):
Oh.
Speaker 3 (00:42):
It is the town's and state's first craft beer that
supports its local university athletes.
Speaker 1 (00:48):
Four point dude, can you just let me talk seriously?
Speaker 3 (00:53):
Four point six per alcohol by volume eighteen IBus I
ever scored three point six out of one hundred and
ninety ratings.
Speaker 1 (01:00):
This is American loggers. What it is so cool?
Speaker 2 (01:04):
Well, looking forward to it them you think it's purple,
it's like the TCU or something like that.
Speaker 1 (01:09):
It's it's the the n I l tc US N
I l.
Speaker 2 (01:12):
Oh okay, yeah, so to pay the players walk around
money a little little little coin. So by drinking this beer,
we're supporting TCU athletics, cheers things.
Speaker 1 (01:23):
Hell yeah, all right, that is really good. That's that's refreshing.
Speaker 2 (01:33):
Yeah, it's almost almost borderlines on like a light logger,
just how kind of clean it is. But it does
have the little taste on the end, like the light
it's a light beer. Well, you're drinking like a nice
little logger though. It's got that little logger taste, which
is nice.
Speaker 3 (01:44):
It is a logger, That's what I'm keep saying, Like
it's got this Oh it's like a light beer.
Speaker 1 (01:48):
It's like a logger. That's what it is.
Speaker 2 (01:50):
Not all loggers are like beers, and I don't light
beers are loggers.
Speaker 1 (01:52):
But if you listen to the words that I saybody,
listen to you.
Speaker 2 (01:55):
Yeah, look at that. It looks great, great color and
good head on two.
Speaker 1 (01:59):
And that was that was hard.
Speaker 2 (02:00):
I was giving it a go, so, you know, and
it didn't like crazy, didn't blow up, and I was
when I said it down, like we did.
Speaker 1 (02:06):
Let it sit there for a while. You opened it
and you're like you give it that little I.
Speaker 2 (02:10):
Have a little Look, well, all right, stuff goes crazy
when there's no towels around, and I'm we're going tow
for I got I got two back.
Speaker 1 (02:17):
There, okay, so we're not towel for.
Speaker 2 (02:19):
Well, I had to get around to you to get it.
And that just seems like an event so behind so
much doing like some lunges.
Speaker 3 (02:27):
And I know you had a couple too many chilas
today and I could tell, but you can still fit
back there.
Speaker 2 (02:32):
They were so damn good. They were left over one too,
so of course got the chef in the kitchen and
uh they were like enchiladas, like chicken enchiladas with like
green homemade green sauce or whatever. They're quite spicy, but
they were really good also spicy.
Speaker 3 (02:46):
Yeah, yeah, this is pretty delicious.
Speaker 2 (02:49):
Yeah, this is just a beer you crush. Go to Poundtown, man,
have you ever been out there?
Speaker 3 (02:54):
Now?
Speaker 1 (02:54):
Fort Bury?
Speaker 2 (02:55):
Like we need to go to Fort Worth?
Speaker 1 (02:56):
Yeah it's uh, I go tonight. It's a brewery slash
pizza rha.
Speaker 2 (03:01):
Oh I like pizza. Yeah, rick oven then Chicago style
pan and toss.
Speaker 1 (03:09):
Like anybody could even know that I'm a thing.
Speaker 2 (03:13):
Crispy guy but I also like my.
Speaker 1 (03:14):
Class as a pub. So you like cast Roles is
what you're saying.
Speaker 2 (03:21):
There's a place over in Uh, it's hell, it's Aaron Kelton,
but they do Chicago style.
Speaker 1 (03:26):
They do actually do all the styles.
Speaker 2 (03:27):
But man, that's what he got was about that thick
and that was like they brought why did we ordered this?
And they were half they were half off pizzas half off.
Speaker 3 (03:33):
Beers we had when we went to Round Rock one
with the kiddo, we'd stop and grab pizza from somewhere
and I didn't even know what kind of pizza was.
Speaker 1 (03:41):
I was just like, we looked up a pizza.
Speaker 3 (03:43):
Place near where we were going, ordered it to Gozza,
grabbed the cheese pizza right, get it to go and
give it.
Speaker 1 (03:50):
And it's like Chicago style. So it's like this thing
like just caked with sauce, and.
Speaker 2 (03:56):
I like when they can cook it proper to where
you can actually get it out and it's like one piece,
you know, almost like pie.
Speaker 1 (04:01):
But it's also like you have to cut it right too.
Speaker 3 (04:04):
Right.
Speaker 1 (04:05):
Not only do you have to cook it right, but
you have to be able to cut it right.
Speaker 3 (04:07):
Because like sometimes you get them and they don't quite
cut it all the way through, and that's just annoying.
Speaker 2 (04:12):
I think some of those I think a lot of
the reasons, like the bottom gets a little soggy on
those things because like the pepper the meats, right, the
meats just get it all soggy.
Speaker 3 (04:19):
But a little get just with a straw, you know.
Speaker 2 (04:25):
But but yeah, if you get it, like I've noticed
that with like even cheese pizza, it's like, if you
get it with cheese, cheese stays on there. It's a
great piece. But if you do start adding meats and
all that kind of stuff, then it's it's grease and
it's sliding all over the place. I still love a
good pepperoni pizza though. Anyways, Yeah, this is delicious.
Speaker 1 (04:41):
I'm going to finish this off.
Speaker 2 (04:42):
Yeah, that was good.
Speaker 1 (04:47):
That was really good, man, That is tasty.
Speaker 2 (04:49):
That can.
Speaker 1 (04:51):
What did I say?
Speaker 3 (04:52):
They ever score on this? Bad boy?
Speaker 1 (04:53):
Was three point six one.
Speaker 2 (04:55):
It's pretty close, not even close.
Speaker 3 (04:58):
I mean it's out of five, so I was going
to ten. We never look at scores based out of ten.
This was ridiculous.
Speaker 1 (05:06):
I'm I'm made like a three five on this.
Speaker 3 (05:10):
Yeah, I really like it, but it's just it's just
a it is what it is. It's a light logger. Yeah,
it's got some good flavor to it, like crisp. It's
not going to knock your socks off or anything like this.
This is something that you're going to get the job done.
It's going to get the job done. You're gonna take
this to pound town fresh hot.
Speaker 1 (05:25):
Yeah.
Speaker 3 (05:26):
And at four point six percent you can knock back
quite a few of these before you start feeling anything.
Speaker 1 (05:30):
Yeah, I like it. What about you three?
Speaker 2 (05:33):
Because you know what you just you're low scoring everybody
the day, and so I got to bring that average
a little up a little bit more. I like the
colors on the can. Uh. The great is smell good,
taste good, look good. It checks boxes and it's uh
it was. I think it's a really good beer.
Speaker 1 (05:48):
Yeah.
Speaker 3 (05:49):
Yeah, it's fairly new. You know, it's only got two
hundred and twenty four total check in.
Speaker 1 (05:53):
Thanks. So this is something that's a fairly new beer
that they have out there. So I might go out
there this weekend. Okay, you probably won't give me some pizza.
Speaker 3 (06:00):
You're not going to Yeah, So but hey, guys, what
have you guys had this before?
Speaker 1 (06:05):
Do you support TCU athletics like we just did. Yeah,
let us know. College football is right around the corner.
Speaker 2 (06:10):
It is.
Speaker 1 (06:11):
It can taste it.
Speaker 3 (06:13):
It tastes yummy.
Speaker 1 (06:14):
As always, guys on island, I'll talk to you later.
Here's
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